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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I have made a couple of very small changes to suit me. It is a very light cake and makes a very large cake. Very rich. TOH recommends to NOT use the fat reduces or generic brands for this cake and I fully agree. Ingredients:
1/2 cup butter, softened |
2 1/4 cups packed light brown sugar |
3 eggs |
3 ounces unsweetened chocolate, melted and slightly cooled |
2 teaspoons vanilla |
2 1/4 cups all-purpose flour |
2 teaspoons baking soda |
1/2 teaspoon salt |
1 cup sour cream |
1 cup water |
1 cup butter, softened |
1 cup peanut butter |
4 cups confectioners' sugar |
1/4 cup milk |
2 teaspoons vanilla |
1 cup finely chopped honey roasted peanuts |
Directions:
1. CAKE: Preheat oven to 350 F.
2. In a large bowl, mix butter and brown sugar.
3. Beat in eggs, one at a time.
4. Add chocolate and vanilla and beat well.
5. Sift flour, baking soda and salt together and add to creamed mixture alternately with the sour cream.
6. Gradually beat in water.
7. Pour into two greased and flored 9 round baking pans.
8. Bake for 35- 40 minutes, or until toothpick inserted in center comes out clean.
9. Cool for 10 minutes in pan, then remove and place on wire rack to cool completely.
10. FROSTING: Cream butter, peanut butter, confectioners' sugar, milk and vanilla in bowl until smooth.
11. If needed for desired consistency, add 1 teaspoon of milk at a time to get the frosting you desire.
12. Place bottom layer of cake on cake plate and spread top with peanut butter frosting.
13. Place next layer on top and frost sides, then top of the cake with the frosting.
14. (The original recipe calls for spitting the 2 layers and making 4. I leave my cake in 2 layers. I'm lazy!) Once cake is frosted, sprinkle chopped honey roasted peanuts on top or press them onto the sides of the cake.
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